Chicken Tamale Casserole

Name: Chicken Tamale Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters buttermilk; 2 teaspoons chili powder; 946 milliliters crumbled cornbread; 1 clove garlic, minced; 113 grams diced green chilies, drained; 1 medium onion, chopped; 1 small red bell pepper, seeded and chopped; 425 grams medium red enchilada sauce; 8 servings Salt and pepper; 355 milliliters shredded Cheddar; 907 grams boneless, skinless chicken breasts, sliced; 2 Tbsps vegetable oil

Chicken Tamale Casserole might be a good recipe to expand your main course recipe box. One portion of this dish contains around 33g of protein, 17g of fat, and a total of 390 calories. This recipe serves 8. It is perfect for Autumn. Head to the store and pick up buttermilk, cheddar, chilies, and a few other things to make it today. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat oven to 350F. Mist a 9-by-13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

In a large skillet, warm oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and bell pepper; saut until onion is translucent, about 4 minutes.

Ingredients you will need

Bell Pepper

Onion

Add garlic and chili powder and saut 1 minute.

Ingredients you will need

Chili Powder

Garlic

Add chicken and chilies; season with salt and pepper. Raise heat to high. Saut until chicken is cooked through, about 5 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Chili Pepper

Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Baking Pan

In a large bowl, combine cornbread and buttermilk.

Ingredients you will need

Buttermilk

Cornbread

Equipment you will use

Bowl

Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top.

Ingredients you will need

Cornbread

Whole Chicken

Cheese

Spread

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

Bake until top is golden, about 20 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

buttermilk 2teaspoons

chili powder 946milliliters

crumbled cornbread 1clove

garlic, minced 113grams

diced green chilies, drained 1medium

onion, chopped 1small

red bell pepper, seeded and chopped 425grams

medium red enchilada sauce 8servings

Salt and pepper 355milliliters

shredded Cheddar 907grams

boneless, skinless chicken breasts, sliced 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.